Homemade Reese’s vegan peanut butter eggs made with just 4 ingredients! A healthy and easy sweet treat that’s perfect for Easter and beyond. Dairy-free, gluten-free, and oil-free.
Combine the almond flour, peanut butter, and maple syrup in a medium-sized bowl and mix until combined.
Use a cookie scoop or tablespoon-sized measuring spoon and measure out 1 Tbsp of the dough then slightly flatten and shape it into an oval or “egg shape.” Place the peanut butter egg on a baking sheet lined with parchment paper. Repeat until you have used all the peanut butter mixture.
Place the chocolate chips in a small microwave-safe bowl and melt in 3-second increments, stirring between each interval to prevent the chocolate from burning.
Using a fork, dip the peanut butter eggs into the chocolate, making sure they are fully coated. Place the chocolate-coated egg back on the parchment paper and return to the freezer for 20 minutes until the chocolate has firmed up. Enjoy!
Keep in mind, these should be enjoyed sparingly as they are high in fat even though they are a WFPB recipe.
Melt the chocolate for 5 minutes before you are ready to dip your eggs then allow the chocolate to sit for just a couple of minutes. If the chocolate is too hot, it can melt the peanut butter.
If the batter seems too dry add a little more peanut butter. If it seems too wet add a little more almond flour.
I like to set my vegan peanut butter eggs in the fridge for a few minutes after taking them out of the freezer. They soften up just a bit and are not as crunchy.
If your sculpting skills are lacking you can press the peanut butter mixture into an egg mold and then gently transfer the eggs to the lined baking sheet.
Coconut Flour – instead of almond flour, you can use coconut flour.
Nut Butter– cashew butter, almond butter, and sunflower seed butter can all be used in place of peanut butter.
Sweetener – honey (not vegan) and agave can be used to replace maple syrup.
- Serving Size:
- Calories: 285
- Sugar: 7.9 g
- Sodium: 53.9 mg
- Fat: 14.1 g
- Trans Fat:
- Carbohydrates: 15.4 g
- Fiber: 2.7 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Reese's copycat peanut butter eggs, vegan peanut butter eggs, plant-based recipes, easy vegan recipes